HEALTHFUL REDNESS

I know the world doesn’t need another food blog. I just got some cute pics with my red velvet cup cakes with beets I couldn’t resist. This is just for my journal for later reference.

We never keep all purpose refined flour in the house so I always substitute half and half of wheat and oats for all baking instead of the white refined flour.

Manju and family are coming over for dinner on New Year’s Eve and she mentioned never having tasted the red velvet cake which got me inspired to make the red velvet. Beets was the natural choice for the color. I’ve tried grating it and putting it in raw but that leaves a distinct beet flavour. So on googling I got two options to use beets either by roasting it or boiling it, the latter seemingly showing better results.